Here’s a playful and sensory-rich Bricknic cooking brick recipe inspired by your vibrant story of Duo of Rice with Smoked Milk — blending comfort, nostalgia, and unexpected flavor twists.
Recipe inspiration by Alex and Lotte.
Bricknic Recipe: Duo of Rice au Lait – Smoked & Citrus Cream
Serves: 4–6
Cooked in: Bricknic cooking brick
Cook Time: ~45–60 min
Chill Time: Overnight for best results
Ingredients
Base (for both versions):
-
180 g short-grain rice (e.g. Arborio or round rice)
-
1 L smoked milk (or regular milk + a pinch of smoked salt)
-
100 g sugar
-
1 vanilla pod (or 1 tsp vanilla extract)
-
1 pinch salt
-
20 g butter
Version 1: Citrus Bergamot Cream
-
Zest of 1 bergamot (or grapefruit + lemon mix if unavailable)
-
2 egg yolks
-
1 whole egg
-
Optional: A splash of citrus liqueur
Version 2: Golden Ginger Milk
-
1 tsp ground turmeric
-
1 tsp ginger powder or fresh grated ginger
-
2 tbsp golden sugar (turmeric-infused sugar or raw cane sugar)
-
2 egg yolks
-
1 whole egg
-
Optional: 1 tbsp raisins
Instructions
1. Preheat & Prepare the Bricknic:
Place your Bricknic cooking bricks near the fire or BBQ (Masterbuilt style) to preheat gently. You want a warm, smoky environment — not a fierce blaze.
2. Cook the Rice:
-
In a pan or directly in a heat-proof bowl (safe for Bricknic), combine rice, smoked milk, sugar, vanilla, and salt.
-
Simmer gently, stirring frequently, until rice is cooked and the mixture is super creamy (approx. 25–30 min).
-
Stir in the butter to finish.
3. Flavor Prep:
-
Divide the cooked rice into two bowls.
-
For each version, whisk eggs in a separate bowl with their respective flavorings (zest or spices).
-
Fold the egg mixtures into the warm rice gently — this will enrich and thicken the cream.
4. Load the Bricks:
-
Spoon the two flavored rice mixes into their own Bricknic cooking bricks.
-
Seal and place near the coals or in a preheated BBQ/smoker. Let them cook for about 30–45 min until set and lightly caramelized at the edges.
5. Chill:
Once cooled, refrigerate overnight. The texture becomes rich, spoonable, and dreamy.
To Serve
-
Eat cold or at room temperature.
-
Garnish with a touch of candied zest, golden sugar, or a dollop of crème fraîche.
-
For crunch, try crushed ginger cookies or roasted nuts on top.
Notes from the Bricknic
-
Don’t fear the unknown: citrus and smoke do get along.
-
The bergamot version was the crowd favorite — who knew?!
-
Super creamy beats soupy every time.
